This is a very easy recipe that can be cooked alongside roasted meats or meat loaf as I did. A general rule of thumb for me when judging how many potatoes to cook is one medium potato per person and then one extra. If you have big appetites, cook two extra!
The Wild Fernleaf and Dill Olive Oil adds the perfect flavor and aroma of dill. A quick toss with the olive oil, a little salt and pepper and 20 minutes later, you have a beautiful tasty side dish.
4 - 5 medium potatoes, peeled and cubed
1 - 2 T. Wild Fernleaf and Dill Olive Oil
salt and pepper to taste
fresh dill sprigs for garnish
Preheat oven to 375 degrees F. Place potatoes in a large bowl and drizzle with the olive oil. Sprinkle on salt and pepper and toss to coat all the potatoes evenly with the olive oil.
Spread in a single layer on a baking sheet and bake/roast for 25 minutes or so until potatoes are tender and beginning to brown. Top with a little fresh dill for garnish. Serve immediately.